Bjorn Bites & Booze

Grilled Pork Tenderloin with Grilled Apples & Crispy Sage

October 22, 2022

Grilled Pork Tenderloin with Apples & Sage | Bjorn Bites & Booze

Grilled Pork Tenderloin with Grilled Apples & Crispy Sage

This fall dish is so juicy and oh so tender! The tenderloin was marinated with olive oil, lemon zest, garlic and fresh sage for a couple of hours. Sliced Braeburn apples brushed with olive oil, fresh sage, and a little sugar. The MEATER+ was instrumental in getting the tenderloin to a perfect temperature. Truly a fall meal with all the seasonal flavors.

Served with Butternut Squash Risotto

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Prep Time 3

Cook Time 20

Course Main Course

Servings 4 people

Ingredients

Marinated Pork Tenderloin

1 pork tenderloin, trimmed
¼ cup olive oil
2 tsp lemon zest
¼ cup fresh sage, chopped
4 cloves garlic, minced
2 tbsp lemon juice
1 tbsp kosher salt

Grilled Apples

1 large Braeburn apple, cored (keep skin on)
1 tbsp olive oil
1 tbsp brown sugar
1 tbsp fresh sage, chopped

Crispy Sage

5-6 fresh sage leaves
1 tbsp olive oil

Instructions

Add all marinade ingredients together in a bowl, and stir until well mixed. Place tenderloin in bowl, or in zip lock bag and pour marinade over tenderloin until well coated. Place tenderloin in fridge overnight or at least 4 hours.
Prepare and heat grill to 350°. Take tenderloin out of fridge to let it warm up.
Prepare apples, core and cut into ¼" slices. Gently toss with olive oil, brown sugar and fresh sage, use remaining to brush while grilling.
Remove tenderloin from marinade, and place on grill. Sear for 3-4 minutes on both sides. Lower heat. Place apples on grill, and grill apples for 3-4 minutes on both side. Remove apples when desired grill marks and color have appeared.
Continue cooking pork until tenderloin reached 150-160°F. Remove tenderloin from grill, and let it rest before slicing.
Heat olive oil in small pan on medium-high heat. Add fresh sage leaves for 20-30 seconds. Remove immediately, place on paper towel to dry.
Slice pork into medallions, arrange apples and crispy sage on platter. Serve and enjoy

Keyword Grilled Pork, Pork Recipes, Pork Tenderloin

by Bjorn Bites & Booze

Dessert, Recipes

Honey Pear & Ginger Galette

October 21, 2022

Honey Pear & Ginger Galette

This dessert was grilled on the Big Green Egg over red hot Jealous Devil Charcoal. This is one of those desserts you make over and over again! My happy taste testers have said that this is one of my best desserts I've made. Flaky puffy crust, sweet cream filling, topped with fall's harvest of sweet pears dripping with raw honey and tangy lemon juice. Grilled to perfection with the most amazing golden brown crust. Finished off with fresh lemon zest and powdered sugar. My taste testers were begging for another piece!

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Prep Time 45

Cook Time 20

Course Dessert

Servings 6 people

Ingredients

2 sheets puff pastry, thawed

Filling

8 oz cream cheese, softened, room temperature
¼ cup turbinado sugar
1 tsp ginger powder
1 tsp vanilla extract
4 Bartlett pears, sliced into ¼" slices
2 tbsp raw honey
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp powdered sugar
1 egg, beaten
1 tbsp turbinado sugar

Instructions

Prepare Grill

Place pizza stone on grill, heat to 400°F

Make Cream Cheese Filling

Place cream cheese in bowl, add turbinado sugar, ginger powder, and vanilla. Stir until smooth

Prepare Pears

Add sliced pears into shallow bowl. Add raw honey, and lemon juice. Very gently, fold pears, careful not to break, with honey/lemon juice mixture

Prepare crust

Place thawed crust on floured surface. Stack one sheet on top of the other. Fold in half. Roll out to compress, then fold in half again in the opposite direction. Roll out until you have a nice even dough. Roughly cut out into a rustic circle.

Place Galette together

Place dough on some parchment paper. Spread cream cheese filling on top of puff pastry dough, leaving a 1-2" border.
Arrange pear slices in a concentric circle, slightly overlapping.
Fold edges of dough over filling and pears. Brush edges of dough with beaten egg. Sprinkle with turbinado sugar over dough.
Place galette with parchment paper on top of pizza stone. Bake until golden brown, about 20-25 minutes.
Let stand until cooled to room temperature. Sprinkle with lemon zest, and powdered sugar. Serve and enjoy!

Keyword Dessert recipes, Galette, Grilled Desserts, Pear Desserts, Pear recipes

by Bjorn Bites & Booze

Drinks, Recipes

Pear Vanilla Gin Fizz

October 21, 2022

Pear Vanilla Gin Fizz

Heading into Autumn with this fall cocktail! Homemade pear vanilla simple syrup, Kendrick's Lunar Gin, topped off with club soda and garnish with a thinly sliced pear. This is the way to welcome Fall! Skål and enjoy!

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Prep Time 20

Course Drinks

Ingredients

Pear Vanilla Simple Syrup

1 Bartlett pear, finely chopped
½ cup sugar
½ cup water
¼ cup Vanilla Syrup (I used Torani)

Assemble Cocktail

2 oz Kendrick Lunar Gin
2 tbsp Pear Vanilla Simple Syrup
¾ cup Club Soda
Crushed Ice
turbinado sugar to rim glass, and thinly sliced pear for garnish

Instructions

Pear Vanilla Syrup

Combine water and sugar in a sucepan, heat to boil, add chopped pears and vanilla syrup. Simmer for 5-6 minutes. Remove from heat.
Strain syrup from pears into separate bowl. Let syrup cool to room temperature.

Assemble cocktail

Add gin, pear vanilla syrup, and ice into cocktail shaker. Shake until well combined and cool. Strain into sugar-rimmed glass glass with ice, top with club soda. and add a thinly slice of pear.

Keyword Fall Cocktails, Gin cocktails, Gin Fizz, Gin recipes

by Bjorn Bites & Booze

Smoky Blackberry Halloween Margarita | Bjorn Bites & Booze

Drinks, Halloween

Smoky Blackberry Rosemary Margarita

October 18, 2022

Smoky Blackberry Rosemary Margarita

I'm giving you all the spookilicious vibes heading into this Halloween season. A concoction of tequila, lemon juice, orange bitters and honey, mixed in with muddled fresh blackberries and rosemary leaves, smoked for that eerie look, giving off a subtle smoky flavor. Skål and enjoy!

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Course Drinks

Servings 1 drink

Ingredients

4 oz tequila
1 oz lemon juice
2 tsp honey
3-4 dash orange bitters
2 tsp fresh rosemary leaves, plus sprig for garnish
11 blackberries

Instructions

Muddle 8 blackberries, and 2 tsp rosemary leaves together in a cocktail shaker until broken down and fragrant
Pour tequila, lemon juice, bitter and honey into cocktail shaker with ice. Give it a good shake. Strain and pour into glass with ice.
Use your favorite cocktail smoker. Smoke into glass, and garnish with fresh blackberries and a sprig of rosemary.

Keyword Blackberry Margarita, Halloween Cocktails, Halloween Drinks, Margarita Recipes

by Bjorn Bites & Booze

Dessert, Recipes

Berry Tart

July 12, 2022

Berry Tart

Your guests will love it when you share this amazing Berry Tart on a lovely summer evening. A sweet pastry crust with a delicious vanilla and lemon cream cheese filling topped off with fresh berries and sweet vanilla whipped cream. Release your inner culinary artist and have fun designing your dessert to your liking. Use any type of berries you have on hand although I'm partial to strawberries and blueberries.

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Prep Time 20

Cook Time 35

Course Dessert

Servings 8 people

Ingredients

Pastry Crust

1 ½ cup all-purpose flour
½ cup powdered sugar
¼ tsp salt
9 tbsp unsalted butter, cut into small pieces (keep cold or frozen)
1 egg yolk

Lemon & Vanilla Cream Cheese Filling

16 oz cream cheese, room temperature
1 cup sugar
1 tsp vanilla
1 tbsp lemon juice
½ lemon, finely zested

Topping

½ pint blueberries
½ pint strawberries, hulled and cut crosswise
½ cup heavy cream
1 tsp vanilla
2 tbsp powdered sugar

Instructions

Prepare Crust

Preheat oven to 375°F. Butter 8-inch springform pan, set to side.
Combine flour, sugar and salt in food processor. Pulse a couple of times to just combine.
Add in butter, a little at a time, and pulse until mixture turns into cornmeal.
Add egg yolk, and pulse to combine. If needed, add in 1-2 tbsp cold water until dough sticks together.
Remove mixture from food processor, and press dough into spring form pan evenly as well as up the sides of the pan. Freeze for at least 30 minutes.
Place buttered foil over dough, pressing gently into surface and up the sides.
Place tart shell onto baking sheet, and bake for 30-35 minutes or until crust is golden brown. Cool completely on wire rack.

Prepare Filling

Add cream cheese, sugar, vanilla, lemon juice and zest into a medium size bowl. Using electric hand mixer, combine until you have a smooth consistency.
Place filling mixture onto cooled crust, and spread evenly over the crust.

Vanilla Whipped Cream

Add vanilla and heavy cream into a bowl, and whisk until soft peaks form.

Assemble tart

Arrange freshly washed, and dried berries on top of filling in a decorative manner, piping vanilla whipped cream in between berries.

Keyword Berry Tart, Dessert recipes, Desserts, Summer desserts

by Bjorn Bites & Booze

Drinks, Recipes

Nordic Summer Cocktail

June 28, 2022

Nordic Summer

The Nordic Summer cocktail is exactly the drink you want to enjoy during Sankt Hans, a Danish Midsummer tradition, or really, at any point during the summer! This cocktail is an elegant trifecta with a combination of Aquavit, Aperol and fresh lime juice. This unexpectedly refreshing cocktail has notes of crispy fruit, and unique herbal flavors. This cocktail is enjoyed around the bonfire as we bake the "snobrød" or Twisty Bread, baked over hot coals. The bonfires are lit all over Denmark on Sank Hans evening, where hygge and songs are enjoyed with family and friends.

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Prep Time 5

Course Drinks

Servings 2 people

Ingredients

4 oz Aperol
2 oz Aquavit
2 oz Lime Juice

Instructions

Directions

Add all ingredients into a shaker filled with ice. Shake for 20 seconds or until well combined. Strain into champagne coupe or martini glasses. Serve with a fancy orange garnish.

Keyword Aperol, Aperol recipes, Aquavit, Aquavit recipes, Cocktail recipes, Cocktails, Nordic Summer, Sankt Hans

by Bjorn Bites & Booze

Danish Traditions

Sankt Hans – Danish Summer Solstice

May 31, 2022

This year the summer solstice, otherwise known as Midsummer’s Eve, is celebrated on Thursday, June 23, 2022. The summer solstice is is the longest day and shortest night of the year, and celebrated with pagan customs, traditions, song, and of course, food & drink! Since the time of the Vikings, Sankt Hans has been a huge celebration to mark midsummer.

On this night, there were magical forces of curating healing herbs and seeking out sacred springs, bonfires to ward off evil witches. The summer solstice was celebrated as a fertility festival with several customs and rituals connected with nature, the wish for good fortune, as well the hope for a fertile harvest in the autumn. The Vikings visited sacred springs to drink the water or bathe in it to heal diseases, and had bonfires as protection to ward against evil spirits and negativity. When Denmark became Christianized in the 10th century, the midsummer solstice also became Sankt Hans Aften a celebration the birthday of Saint John the Baptist (i.e., Sankt Hans).

As a child I remember the bonfires being held at the big park behind my school where there was a straw witch affixed to the top of the bonfire. You really can’t get more pagan than that which was especially weird since I went to a catholic school! As the bonfire was lit, there was something in the witch that let off a scream (could have also been my imagination), and as the fire burned brightly, and the ashes rose to the skies. Apparently the story goes that when the witch has burned she flies to Bloksbjerg, Germany, where a witch-gathering was believed to be held.

Many people gather at the beach, watching the sunset, enjoying food and drink (akvavit of course), and while the warmth of the bonfire keeps everyone cozy, and the fireworks light up the sky, you’ll hear Danes singing the traditional song “Vi Elsker Vort Land” (We love our country) written by Holger Drachman in 1885. This declaration of love to the midsummer season is the patriotic anthem of the holiday – however also most famously also sung is the Shu-bi-dua song “Midsommersangen”.

This holiday is also a good excuse to stay up late, eat, drink, enjoyed the coziness (the hygge) of gathering around a warm fire, dance and have fun with friends and family! As much of a happy holiday this is, it is also a little bittersweet knowing that the days will slowly become shorter, and the summer nights a little longer.

There are many places around Copenhagen where they have large displays and parties. For my family and I, we will enjoy a smaller bonfire in our backyard with our fire pit however will be celebrating with a divine Summer Solstice menu!

One item I am looking forward to making is something called “Snobrød”, otherwise known as twisted bread made by using a simple and easy dough recipe. Then you find a stick in the woods, and twist the dough around a stick, and “bake” it using only the best embers around the bonfire. Seriously, what could be more “hygge” than that! A perfect “Snobrød” is crispy on the outside, and hot, soft and fluffy on the inside.

Cocktails & Beverages

Midsummer Night’s Dream
Aqvavit Spritz
Carlsberg

Appetizers

Smoked Salmon on Toast Points
Tuna Mousse with Red Caviar

Main Course

Meatballs with lingonberry

Cheese Board

Selection of danish cheese, red peppers, radishes, grapes, viking bread, and WASA crackers.

Dessert

Strawberry Tarte

by Bjorn Bites & Booze

Grilled Monkfish with Parsley Beurre Blanc Sauce | Wild West Viking | Bjorn Bites & Booze

Main Course, Recipes

Grilled Monkfish with Parsley Beurre Blanc Sauce, Asparagus and Purple Cauliflower Purée

May 24, 2022

Grilled Monkfish with Parsley Beurre Blanc Sauce | Bjorn Bites & Booze | Wild West Viking

Grilled Monkfish with Parsley Beurre Blanc Sauce, Asparagus and Purple Cauliflower Purée

This sweet, mild yet meaty fish, also known as the "poor man's lobster" was served with an elevated parsley beurre blanc sauce giving the fish a luscious and delicious bite every time! This is such a light and healthy meal, especially with the vibrant purple cauliflower purée with goat cheese and steamed asparagus. A quick and perfect weeknight dinner although fancy enough for a special romantic dinner for two! The monkfish and parsley beurre blanc sauce was grilled on the Big Green Egg over red hot Jealous Devil Charcoal.

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Prep Time 15

Cook Time 7

Course Main Course

Ingredients

1 monkfish fillet
1 tbsp olive oil
5 tbsp unsalted butter
½ cup white wine
1 tbsp apple cider vinegar
2 tsp chopped fresh parsley
2 tbsp shallots, chopped finely
Salt & Pepper to taste
Parsley for garnish

Instructions

Prepare Beurre Blanc Sauce

Cube butter, and keep chilled
Combine shallots, apple cider vinegar and wine in sauce pot, and simmer to reduce.
Add cubed butter a little at a time, and stir until thoroughly combined and just melted. Remove from heat and save until serving time.

Prepare Monkfish

Start grill. Add plancha to grill to allow time to heat up.
Brush monkfish with olive oil on both sides. Salt & Pepper on both sides
Add monkfish to the grill, and grill 6-8 minutes on each side
Serve immediately with parsley beurre blanc sauce. I also served with steamed asparagus and purple cauliflower purée with goat cheese.

Keyword Dinner Recipes, Fish Recipes, Grilled Fish, Grilled Monkfish, Healthy Eating, Monkfish recipes, Parsley Beurre Blanc Sauce

by Bjorn Bites & Booze

Pineapple Mango Jalapeno Wings | Bjorn Bites & Booze | Wild West Viking

Main Course, Recipes

Spicy Pineapple, Mango & Jalapeño Wings

May 17, 2022

Spicy Pineapple, Mango & Jalapeno Wings | Bjorn Bites & Booze | Wild West Viking

Spicy Pineapple, Mango and Jalapeño Wings

These delicious wings were made on the BGE over red hot Jealous Devil Charcoal.

A little bit of sweet with a bit of heat, that’s how I like my wings! The perfect balance between sweet and heat make these juicy chicken wings from Dickie’s Barbecue at Home take you to the tropics, especially with the burst of flavor from Dickies Poultry Rub. These addictive wings are glazed with a sweet chili pineapple sauce to give them that extra bit of sweet heat. Expertly grilled on the amazing Grill Grates to get that perfect sear and crispy bite! Betcha can’t eat just one!

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Course Main Course

Ingredients

Pineapple, Mango and Jalapeno Salsa

1 ½ cups fresh pineapple, diced
1 mango, diced
1 jalapeño, seeded and diced
1 red chili pepper (Fresno pepper), seeded and diced
⅓ cup fresh cilantro, chopped
1 lime, juiced
salt to taste

Chicken Wings

8-10 chicken wings
1 tbsp olive oil, almond oil, or vegetable oil
1 tbsp Dickie's Poultry Rub

Sweet & Spicy Pineapple Glaze

¾ cup sweet chili sauce
⅓ cup Pineapple juice
2 tbsp minced jalapeno
1 tsp red pepper flakes (or more if you want it spicier)

Instructions

Prepare Sweet & Spicy Pineapple Glaze

Add all ingredients in a sauce pot, and heat to a simmer. Simmer for about 10-15 minutes until sauce has thickened. Remove from heat and save until ready to glaze chicken wings.

Prepare Chicken Wings

Prepare and clean grill to 400°F
Dry chicken wings with paper towel, and place on baking sheet. Rub olive/almond oil on both sides of chicken wings, and sprinkle seasoning liberally all over wings.
Once grill has come to temperature, place chicken wings on grill and cook to temperature. The last 5-10 minutes, glaze the chicken wings with the Sweet & Spicy Pineapple Glaze (both sides). Serve immediately with the Pineapple, Mango and Jalapeno Salsa.

Prepared Pineapple, Mango & Jalapeno Salsa

Place chopped pineapple, mango, jalapeno, fresno pepper, lime juice and cilantro in a bowl. Stir until well combined. Add salt to taste.

Keyword BBQ Chicken, Big Green Egg, Chicken Wings, Grill Grates, Grilled Chicken

by Bjorn Bites & Booze

Eldorado Canyon State Park | Continental Divide | Wild West Viking

Colorado Hikes, Colorado Life

Crags Hotel Ruins & Continental Divide Overlook

May 17, 2022

May 7, 2022

Eldorado Canyon is only a quick 20 minute drive from where I live, and love every time I get to take someone there for a hike. The drive to get to the entrance of Eldorado Canyon State Park is filled with rolling hills, and expansive views of the Flat Irons. Then as you slowly (and please drive slow for the sake of the residents who live there) approach the tiny little “town” of Eldorado, you notice lots of cute houses, gardens filled with mountain flowers, and neighbors talking to neighbors. Before you know it, you are through the little town, and start the ascent up to the canyon where you need to buy a day pass (or if you have a yearly pass). It’s $10 for a day pass, and usually someone is at the park entrance to take your payment, answer any questions you may have and provide you with a map.

As we drove in, climbers were already starting to make their way up the steep mountains with their technical rock climbing within the massive canyons and panoramic vistas. We were lucky to find a good parking spot up towards the top, got our hiking gear on, and made our way to the trail. There are some informational signs along the way describing the vegetation, animals, etc., which is great for first time or out-of-state visitors. Fowler Trail is well kept, and the ascent starts up towards the ruins of Crags Hotel! There isn’t much left of Crags Hotel, but signs explaining the history of the hotel and area mark the spot, and offer a chance to rest and take a breath. Continuing on up the trail, don’t miss it – as you only have to hike about 10 minutes more for the Continental Divide Overlook. Benches are a welcome sight to those that maybe want to take a longer break up at the top to admire the view, eat some snacks (don’t share any with the greedy little chipmunks), and don’t forget the water! The upper loop of the Rattlesnake Gulch Trail is currently closed so it made our hike a little shorter than anticipated, but the hike was wonderful no matter how short it was! Views towards the snow-covered peaks of the Continental Divide were definitely calling and made it easy to talk about our ambitious hiking plans for the summer! Towards the east, you can admire the views of downtown Denver, and always appreciate the expansiveness of the ‘low lands’ below.

As we were leaving (around 11am) the cars were already lined up waiting to be let in to the park. There isn’t a lot of parking so plan on getting to the canyon as early as possible as there is limited parking for sure.

by Bjorn Bites & Booze

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Arctic Odyssey to the Ends of the Earth – Day Three

Arctic Odyssey to the Ends of the Earth – Day Two

Travel with Sara!

About me

Howdy! Hej! Bon Jour! I am Bjorn Bites & Booze, aka wild west viking at heart!

Nature Bathing

Hiking in Colorado

Grilled Pork Tenderloin with Grilled Apples & Crispy Sage

Ingredients

Marinated Pork Tenderloin

Grilled Apples

Crispy Sage

Instructions

Instructions

Related posts

Honey Pear & Ginger Galette

Ingredients

Filling

Instructions

Prepare Grill

Make Cream Cheese Filling

Prepare Pears

Prepare crust

Place Galette together

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Pear Vanilla Gin Fizz

Ingredients

Pear Vanilla Simple Syrup

Assemble Cocktail

Instructions

Pear Vanilla Syrup

Assemble cocktail

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Smoky Blackberry Rosemary Margarita

Ingredients

Instructions

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Berry Tart

Ingredients

Pastry Crust

Lemon & Vanilla Cream Cheese Filling

Topping

Instructions

Prepare Crust

Prepare Filling

Vanilla Whipped Cream

Assemble tart

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Nordic Summer

Ingredients

Instructions

Directions

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Cocktails & Beverages

Appetizers

Main Course

Cheese Board

Dessert

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Grilled Monkfish with Parsley Beurre Blanc Sauce, Asparagus and Purple Cauliflower Purée

Ingredients

Instructions

Prepare Beurre Blanc Sauce

Prepare Monkfish

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Spicy Pineapple, Mango and Jalapeño Wings

Ingredients

Pineapple, Mango and Jalapeno Salsa

Chicken Wings

Sweet & Spicy Pineapple Glaze

Instructions

Prepare Sweet & Spicy Pineapple Glaze

Prepare Chicken Wings

Prepared Pineapple, Mango & Jalapeno Salsa

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Howdy! Hej! Bon Jour!
I am Bjorn Bites & Booze, aka wild west viking at heart!

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